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Hearty Chicken and Corn Chowder


Vegetable juice is the ingredient that magnifies the flavor of this simple and savory soup.  It's a great way to revitalize leftover chicken!

serves 4 people


cost per recipe: $6.70

The price is determined by the national average.

  • 2

    tablespoons butter

  • 1

    medium onion, finely chopped (about 1/2 cup)

  • 3

    tablespoons all-purpose flour

  • 3

    cups V8® V8® Original

  • 1/2

    cup milk

  • 1/4

    teaspoon ground black pepper

  • 2

    cups cubed boneless, skinless chicken breasts, cooked

  • 1

    can (about 16 ounces) whole kernel corn, drained

view nutrition info

How to Make It

Step 1

Heat the butter in a 3-quart saucepan over medium heat. Add the onion and cook until it's tender, stirring occasionally.

Step 2

Stir in the flour. Gradually stir in the vegetable juice, milk and pepper. Cook until the mixture boils and thickens, stirring constantly. Add the chicken and corn and heat through.

Recipe Tips

  • Ingredient Note: For 2 cups cubed cooked chicken: Heat 4 cups water to a boil in a 2-quart saucepan over medium-high heat. Add 1 pound skinless, boneless chicken breasts or thighs, cubed, and cook for 5 minutes or until the chicken is cooked through.
  • Easy Substitution: The recipe is also delicious with Essential Antioxidants V8® or Low Sodium V8® .
  • Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.

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Made With
V8® V8® Original

V8® V8® Original


Ratings & Reviews

  • srkrueger

    December 6, 2006

    Hearty Chicken and Corn Chowder

    My lovely wife and I really enjoyed this one.

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